Main menu

The incredible shrinking woman!

Weeks 7 and 8 of my journey towards fitness have been really uplifting. I’ve started supplementing my M/W/F training sessions with cardio workouts around my neighborhood. The Fall season has brought absolutely beautiful weather and it’s perfect for running outside. The cool air is so refreshing! Not to mention the gorgeous fall foliage. And it feels amazing to even be able to go for a run! A few weeks ago this would have been a pathetic/unsuccessful attempt on my part. I’m looking to make a habit out of running because it feels pretty great. And I think runners are pretty cool… That kind of endurance is admirable. 🙂

Anyhow, still enjoying working out with my trainer. 7 weeks in and he is still teaching me new exercises every session. And continuing to kick my butt. We have a love/hate relationship. I love him when I get there, I hate him during the middle of the session when I’m sweating buckets, and I love him again when it’s all over. Hehehe… I kid, I kid.

My favorite part this week is that we took my measurements for the first time since I began working out. I was starting to worry because the scale hasn’t really changed. However, I’ve shrank 1/2″ in my neck, 1/2″ in my arms, about 1″ in my chest, 2″ in my stomach, and 2″ in my legs. I’m shrinking! Yayyyyyyy! So I guess that means I’m offsetting weight loss with muscle weight gain? That’s the only rationale I’ve got for why the scale has only moved 1 lb. and yet I’ve lost 2 inches in my waistline.

In the meantime, the delicious Cooking Light meals continue. And I mean deeeeee-licious. Have you actually tried any of the meals I’ve posted? I’d love to hear your feedback.

Preparation

Preheat oven to 425°.

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Remove chicken from pan; place in an 11 x 7inch glass or ceramic baking dish. Bake at 425° for 16 minutes or until a thermometer registers 165°. Remove chicken from dish; reserve drippings.

Return skillet to medium-high heat. Add butter; swirl to coat. Add onion and thyme; sauté 5 minutes or until tender. Combine 3 tablespoons stock and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture, remaining stock, and reserved drippings to pan, scraping pan to loosen browned bits. Bring to a boil, and cook for 2 minutes or until slightly thickened. Remove from heat, and add mustard, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper, stirring with a whisk. Serve sauce with chicken.

Preparation

While pasta cooks, bring wine, stock, and thyme sprig to a boil in a large skillet. Add lobster. Cover, reduce heat, and simmer 5 minutes or until done. Remove the lobster from pan, and cool slightly. Remove meat from lobster tails; coarsely chop.

Add oil, salt, and pepper to wine mixture in pan; bring to a boil. Cook 14 minutes or until reduced to 1/2 cup. Discard thyme sprig. Stir in cream. Add lobster meat and pasta to sauce. Cook 1 minute or until sauce coats pasta, and toss. Sprinkle with parsley and thyme. Serve immediately.